lunch
Salmon Niçoise Salad
Potatoes provide carbs; salmon provides omega-3 fats; eggs add more protein. A classic that works warm in winter or at room temperature in summer.
10 min prep · 15 min cook · 25 min in total · serves 2
What you need
- 2 salmon fillets (or 2 cans salmon)
- 150g new potatoes, halved
- 100g green beans
- 2 eggs
- Handful cherry tomatoes
- Handful olives
- Mixed salad leaves
- 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard
What to do
- 1Boil potatoes 12 min; add beans for last 3 min; drain.
- 2Boil eggs 7 min; cool and halve.
- 3Pan-fry or bake salmon; flake into large pieces.
- 4Whisk olive oil, vinegar, and mustard into a dressing.
- 5Arrange leaves, potatoes, beans, tomatoes, olives, eggs, and salmon; dress and serve.
